MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easter Lamb
Categories: Barbecue, Lamb, Greek
Yield: 1 Servings
20 lb Lamb or kid; up to 25 lb
Butter; melted
Olive oil
Lemons
Salt and pepper; to taste
Easter in Greece is the biggest holiday of the year and damned near
EVERYONE roasts a lamb or kid (goat that is, although I've been
tempted).
Every family has it's idea of the best way to cook the Easter meal
but in general the animal is spitted and cooked over an open charcoal
bed for about 6 hours. Constant turning of the 'souvla', Greek word
for spit, is required so if the family is traditional and doesn't use
an electric motor a lot of friends come in handy. I've found that the
best way to obtain help in turning the lamb is to have LOTS of beer
and Greek wine on hand. The 'souvla' is about 8-9 feet long with a
handle for turning on one end. It's placed on a pair of spikes driven
into the ground about 7 feet apart. The spikes have several different
'U's welded to them for raising and lowering the spit.
If you try this recipe, start a charcoal bed about 6x2' before
preparing the lamb or kid and have a separate charcoal fire going to
add to the bed later on. By the time you get the animal prepared the
fire should be just about right. You'll probably need 20 pounds, or
more, of charcoal to complete the cooking. Have more than you need on
hand.
Wipe lamb inside and out with a damp cloth. Rub cavity and outside
of lamb with lemon juice, salt and pepper. Cut a small opening in
the shoulder and hip joints and pour a small amount of salt & pepper
into them. Run the spit through the anus and out of the top of the
skull. A hammer may be needed for this. Use baling wire to secure
the spine to the spit in two or three places. Sew up the cavity with
string. Push foreshanks back towards body and tie in position. Wire
the back legs to the spit. This will prevent it from splaying out.
Rub outside again with lemon juice,
salt and pepper and place on a rack in a large catering-size baking
dish. Combine melted butter with olive oil and mop the lamb or kid.
Baste whenever
it feels right during cooking.
Place the spit over the fire with the lamb or kid approximately 18"
over the fire. Adjust the height according to the heat of the fire
during cooking. Turn the spit constantly for 6-8 hours, lubricating
the person turning liberally with wine or beer, then enjoy your Greek
Easter Feast.
The innards aren't wasted. They're used to make a dish called
'Kokoretsi' also cooked over a charcoal bed on a small souvla, but
that's another story and this is too long already. Have a Happy
Easter!
Recipe by Norm Corley
Posted to bbq-digest by
[email protected] (Norm Corley)
on Sep 30, 1999
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